Roasting Glossary 6 | Mycotoxins - Profile logging software

51. Mycotoxins [ˈmaɪkoʊˌtɒksɪnz]:

Mycotoxins are toxic compounds produced by certain molds that can contaminate coffee beans if they are not stored properly. They pose health risks and must be monitored and controlled.

52. Organic acids [ɔrˈɡænɪk ˈæsɪdz]:

 Organic acids are naturally occurring compounds in coffee beans that contribute to the flavor and acidity of the coffee. Common acids include citric, malic, and acetic acids.

53. Percentage change [pərˈsɛntɪdʒ ʧeɪnʤ]

Percentage change refers to the difference in weight or volume of coffee beans before and after roasting, expressed as a percentage. It helps evaluate loss and expansion during roasting.

54. Post-blending [poʊst ˈblɛndɪŋ]:

Post-blending is the process of blending different roasted coffees together after roasting. It allows for creating complex flavor profiles and maintaining consistency.

55. Pre-blending [priː ˈblɛndɪŋ]:

Pre-blending is the process of blending different green coffees before roasting. It ensures uniform roasting and a consistent flavor profile in the final product.

56. Processing [ˈprɑːsɛsɪŋ]:

Processing refers to the methods used to prepare coffee beans from the coffee cherry to the green bean stage. Common methods include washed, natural, and honey processing.

57. Product temperature [ˈprɒdʌkt ˈtɛmpərətʃər]:

Product temperature is the temperature of the coffee beans throughout the roasting process. Monitoring it ensures proper development and consistency.

58. Production efficiency [prəˈdʌkʃən ɪˈfɪʃənsi]:

Production efficiency refers to the ability to maximize output while minimizing waste and resources in the roasting process. It involves optimizing workflows and processes.

59. Profile logging software [ˈproʊfaɪl ˈlɔɡɪŋ ˈsɔftˌwɛr]:

Profile logging software is a tool used to record and analyze roasting data, including temperature, time, and other variables. It helps ensure consistency and quality control.